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Sun-baked Squash Curry with tomato and olive oil

This Spanish Curry leans on tomato and olive oil to do the heavy lifting. We slow-cook the Squash for real depth, then bring it together in one pan.

4.8 from 1,047 cooks
Prep12 min
Cook90 min
Serves6
LevelAdvanced
Free to cook
Sun-baked Squash Curry with tomato and olive oil
Method

How to cook it

Prep everything first: chop the aromatics, measure the tomato and olive oil elements, and pat the squash dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Add the butternut squash and slow-cook until it takes on colour and the edges catch, 4 to 6 minutes.

Stir in the manchego and the rest of the tomato and olive oil flavours, letting them cook out for a minute until fragrant.

Add the courgette along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the chopped rosemary and serve while hot.

Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.

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